Begin by heating a large pot over medium heat. Add the ground Italian sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until browned. Drain any excess grease.

Introduce chopped white onion to the pot, sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Stir in chopped russet potatoes, garlic powder, onion powder, salt, and pepper to taste. Pour in chicken or vegetable broth and bring to a boil.

Cover the pot with a lid, lower the heat, and let simmer for approximately 20 minutes, until potatoes are fork-tender.

Remove the lid and stir in chopped kale. Pour in heavy cream, mixing well until fully incorporated.